One-Pot Mexican Bean & Veggie Soup
with Cheddar Cheese & Corn Chips
This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. Let's add another one to the list with a Mexican flavoured soup! It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Soffritto Mix
1 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
2 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 sachet
Mexican Fiesta Spice Blend
2
Garlic
1 tin
Diced Tomatoes with Garlic & Onion
1 packet
Black Beans
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
2 tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook soffritto mix and sweetcorn until tender, 6-7 minutes.
• Meanwhile, drain black beans. Finely chop garlic.
• SPICY! The spice blend is hot, use less if you’re sensitive to heat. To the pan
with veggies, add garlic, Mexican Fiesta spice blend and black beans,
then cook until fragrant, 1-2 minutes.
• Stir in diced tomatoes with garlic & onion, vegetable stock powder, the
water and brown sugar until combined. Bring to the boil, then reduce heat
to medium. Simmer until slightly reduced, 2-3 minutes.
• Remove saucepan from heat and stir in the butter. Season to taste with salt
and pepper.
• Divide Mexican black bean and veggie soup between bowls.
• Sprinkle over shredded Cheddar cheese.
• Serve with corn chips. Enjoy!
